Thursday, May 15, 2014

Cooking Lab - Five Spice Tofu w Dried Cuttlefish & Green Pepper (五香豆干炒魷魚乾)

Unlike the boring plain tofu, the five-spice firm tofu is very fragrant. I always think it is better to introduce five-spice tofu to tofu first-timers to achieve a positive first experience. 

The pressed firm tofu is already cooked, so you really just need to heat it up. Tonight, I am doing a good hearty stir-fry with dried squid and some home-grown green chili pepper.

(c) GMV - Got My Vote!

It is a simple dish yet packed with intense flavour.


- 6 blocks five-spice firm tofu 
- 300g pork fillet 
- 200g long green chili pepper 
- 150g dried squid (available from leading Korean supermarkets) 
- 50g green shallot 
- 5g red chili 
- 2 tablespoon soy sauce 
- 2 cloves of garlic 
- 1 tablespoon oyster sauce 
- 1-2 tablespoon cooking oil 
- 1 teaspoon sugar 
- Salt and white pepper to season


1. Soak the dried squid until rehydrated and tender.

2. Chop pork fillet into cubes.

3. Slice the five-spice tofu and squid into long stripes.
4. Heat oil in large pan with a little oil and pan fry the garlic until fragrant.

5. Sprinkle with some rock sugar and white pepper.

6. Caramelize the pork fillets until crisp and golden.

7. Remove from pan.
    8. In the same pan, stir fry the five-spice tofu until fragrant.

9. Return the meat to the pan.

10. Add in the squid stripes.

11.Season with soy sauce and sugar.

12. Add in the green chili pepper.

13. Thicken with oyster sauce.

14. Stir fry and mix throughly.

15. Garnish with green shallot and serve.

The mild green chili pepper is perfect for a dish like this one.